Poricha Rasam

Ingredients:

Thoor dal                -  2 table spoons
Tomatoes                -  2 nos
Mustard seeds         -  1 tea spoos
Ghee                       -  1 1/2 tea spoon
Asafoitida                -  1 pinch
Turmeric powder     -  1/2 tea spoon
Fresh Coriander      -  1 table spoon
Salt to taste.

For Rasappodi:

Thoor dal                -  1 table spoon
Pepper                    -  1 1/2 tea spoons
Jeera                       -  1 tea spoon
Red chili                  -  1 nos
Fresh coconut          -  1 table spoon
If you want the rasam to be more spice add more pepper.
1.  Wash and cook the thoor dal till very soft and mash well adding 1 cup of water.
2.  Heat 1/2 tea spoon of ghee in a kadai and add thoor dal, pepper and red chili and fry till they turn brown.
3.  After cooling add jeera, 1 tomato and grated coconut and grind it.
4.  In a vessel take 2 cups of water and add finely chopped tomato, turmeric powder, salt and asafoitida.
5.  Let it boil till the tomatoes are cooked till soft then add the ground masala.
6.  Again let the rasam boil for 3 - 5 mins and then add the mashed dal along with the water.
7.  Bring it boil and just when it stars to boil remove from stove.
8.  Heat 1 tea spoon of ghee in a kadai and add the mustard seeds and once it crackles add it to the rasam.
9.  Garnish with finely chopped coriander.
10.Procha rasam ready.  Serve hot with rice and ghee.